photo credit Megg Salad

Whether covered in pesto or soaked in a bowl of ramen, I’ve never met a noodle I didn’t like. Unfortunately, traditional noodles are one of those dreaded processed starches. Most pasta is made of white flour which begins to break down the moment it hits your mouth; it is turned to sugar in no time. This gives us that unwanted glucose spike followed by a rush of insulin. Of course, this is fine every once in awhile, but eating pasta on a regular basis is not advised for optimal health.

Thankfully, pasta isn’t all created equally. Alternative noodles are all the rage these days, being made with everything from kelp to mung beans. Have you given them a shot? Below are 4 options that have been tried and tested by RESULTS clients with positive feedback. Get creative in the kitchen and experiment with something new!

Black Bean Pasta

Nutrition per serving: 180 calories, 25g protein, 12g of fiber

Client review: “I liked! Angel hair pasta thickness. Not much flavor. I had with sautéed onions/ eggplant and tomato sauce which was a little weird I guess because of the color. An actual serving size portion was plenty big. I think that it would be great and pretty to sub these noodles for rice sticks in spring rolls. –Meghan M.

Recipe: Summer Rolls with Coconut-Lime Tahini

Photo Credit: Keepin It Kind

Photo Credit: Keepin It Kind

Edamame Pasta

Nutrition per serving: 204 calories, 24g protein, 11g of fiber

Client review: “I was surprised that I like edamame spaghetti even more than regular pasta. It wasn’t as filling and it absorbs flavor well. Great consistency. One drawback is that it cooks very fast, but if you cook it with the sauce first you’re good to go!” -Joel B.

“I use it for pasta dishes but also ramen/saimin soups. The protein count is high and really helps me meet my daily requirements. Faster prep time than spaghetti squash!” – Susan B.

Recipe: Spaghetti with Kale Cilantro Pesto

Photo Credit: Taste With The Eyes

Photo Credit: Taste With The Eyes

Sweet Potato Pasta

Note: To make these, you need to purchase the oh-so-easy spiralizer. We love this one from Williams-Sonoma.

Nutrition per serving: 90 calories, 2g protein, 4g fiber *322 percent RDA of Vitamin A

Client review: “We eat with our eyes first, and these have a great color. They also offer an additional punch of flavor that traditional noodles don’t offer. I like that I can just add a bit of butter, sage, salt,pepper and chicken and have a decadent dinner ready to rock and roll.” – Christine S.

Recipe: Thai Green Curry Noodle Bowl

Photo Credit: A House in the Hills

Photo Credit: A House in the Hills

Zucchini Noodles/”Zoodles”

Nutrition per serving: 35 calories, 1g protein, 3g fiber

Client review: “I like zucchini noodles the best of all the vegetable noodles – but I like it when I actually spiralize it to the size of actual spaghetti. When I didn’t have a spiralizer, I would just shred it and it wouldn’t quite give the same effect as faux-noodles. It doesn’t take too long to saute and has a nice texture. I also can do a lot of different things to it. Additionally, it does hold sauce well without getting soggy.” – Elizabeth C.

Recipe: Creamy Roasted Red Pepper Noodles

Photo Credit: GI 365

Photo Credit: GI 365

Are there any other noodle alternatives you love? Live a little and try something new!

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